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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Pastes made off spices, herbs, and onions are the authentic jerk flavoring method. You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste;; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habañero peppers are preferred, but you can substitute the milder, more readily available jalapeño or serano peppers.

Yield: ±1 cup

Ingredients:

• 1 onion, finely chopped
• ½ cup finely chopped scallion
• 2 teaspoons fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon ground Jamaican pimento (all spice)
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 4 to 6 hot peppers, finely ground
• 1 teaspoon ground black pepper

Method:
Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.